Roasted asparagus is the best way to enjoy fresh spring asparagus! With Parmesan, lemon, and cracked black pepper, this is going to be your go-to asparagus recipe.
Spring is in the air, and if you’re a veggie lover, that can only mean one thing: asparagus season! While asparagus can be steamed and sautéed, I think roasting is definitely the best way to cook asparagus. It brings out the natural sweetness of the vegetable and makes it nice and crispy on the ends. So good!
Easy Roasted Asparagus Recipe
When you’re making roasted asparagus, the key is to make sure the spears are evenly coated with oil and seasonings, then bake them at a high temperature until they are slightly charred on the ends and browned in spots, but still green and crisp overall.
From start to finish, this roasted asparagus recipe is done in just under 20 minutes, making it the perfect weeknight side dish. It’s easy enough that you can make another recipe (or two) to go with it and not feel overwhelmed. Plus, kids love helping snap the woody parts off of the asparagus spears, so you can enlist a little help!
See recipe card below this post for ingredient quantities and full instructions.
- Asparagus spears – You can remove the woody ends by bending the asparagus near the bottom of each spear; it will naturally break off where the stem becomes tough.
- Extra virgin olive oil
- Garlic cloves
- Grated Parmesan cheese
- Kosher salt
- Ground black pepper – Freshly ground is key! It adds so much flavor to this recipe.
- Lemon juice – You’ll need juice from only half a lemon. Here are some ideas for using the other half!
How to Make Roasted Asparagus
Preheat your oven to 425ºF.
2. Season the Asparagus
Toss the asparagus spears with all of the ingredients except the lemon juice in a large bowl or dish.
Transfer the asparagus to a sheet pan and roast for 13 to 15 minutes, or until the tips are just beginning to char and there are some brown spots on the spears, but the asparagus is still tender-crisp.
Squeeze the fresh lemon juice over the asparagus and toss to coat, then serve.
How to Store and Reheat Leftover Roasted Asparagus
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can reheat roasted asparagus in the oven, microwave, or in a skillet on the stovetop. You can also eat it cold.
Why is my roasted asparagus mushy?
If your asparagus is mushy, it was either too wet before you put it in the oven (make sure you dry it well after washing it and before tossing it with the oil and seasonings!) or you cooked it too long. Keep in mind, too, that thinner asparagus will have a shorter cooking time, so if your asparagus is thin, check it for doneness after 8 minutes.
Do you wash asparagus before roasting it?
Yes, you should always give asparagus a good wash! But as mentioned above, it’s also really important that you let it dry before roasting it. Roasting is a dry cooking method, so if the asparagus is wet when you put it in the oven, it will steam instead.
What goes well with roasted asparagus?
So many dishes! I love adding roasted asparagus to pasta—try it with my Instant Pot Penne Alfredo , Chicken Marsala, or Creamy Lemon Garlic Pasta with Chicken. You can also make a traditional meat-starch-and-veggie dinner by pairing roasted asparagus with Air Fryer Boneless Chicken Thighs or Baked Ham with Maple Dijon Glaze, and Scalloped Potatoes or Instant Pot Rice.
More Easy Veggie Sides
- Air Fryer Smashed Brussels Sprouts
- Roasted Broccoli
- Homemade Creamed Corn
- Corn, Avocado & Cilantro Salad
- 1 lb asparagus spears woody ends removed
- 3 tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1 ½ tbsp grated Parmesan cheese
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- juice of ½ a lemon
- Preheat the oven to 425F.
- Toss asparagus spears with all remaining ingredients except for the lemon juice.
- Arrange spears in a single layer onto a baking sheet.
- Roast in the oven for 13-15 minutes until al dente.
- Toss with lemon juice just before serving.